How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma

There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A 'Short' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to 'Blind Bake' at tart or pie shell so that you can fill it with yummy stuff!

Recipe...
225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water

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[queencleo]

No matter how many channels I watch, I always feel inspired by yours - somehow I feel that special reassurance... All my favourite recipes are from your channel. What I urgently need please, is a good apple pie with a 'double crust' - not too fancy-looking because I'll be selling it, and if it's too time-consuming it simply won't be worth it. Thanks Jemma 🤗

[katejordan]

Huge fan of your videos. I often grate my cold butter into the flour to make it a little quicker and easier to get the crumb effect.

[garethjones]

Best pastry tutorial I've watched. You exude confidence and dispel the myth that pastry is a nightmare. Excellent channel. Subbed.

[AlexandrePereira]

I want to thank you for all the explaining you did on the video. It's really awesome to learn not just how to do something, but also WHY it is done a certain way. For example, I'm sure to use beaten eggs from now on to create a thin film to prevent soggy bottom crusts! Thank you, really, it was a very enlightening video!

[SamihaKaiser]

Hi Jemma, I made this recipe and it was amazing, the pastry is still crunchy the day after! I live in a very humid climate so I made a few adjustments- added 1 tbsp of cornflour/cornstarch. Next time I think I will skip the water all together because it is hot enough that just the butter forms a nice dough while the water instantly made it much looser (I only added a tbsp of water) and harder to handle.

[nlbhaduri]

You instruct in a clear concise way...this makes me feel like I can bake without a disaster occurring! Thanks! SUBSCRIBED

[zaaarraaaaaa]

Is just me that's impressed by the way she wrapped the pastry in the baking paper!

[dopapier]

This is so clear and well filmed. You don’t need music playing - your voice and natural sounds are melodious enough.

[tiffanygamez]

you have the best recipes on the web. thanks for all your videos. keep them coming Jemma

[deniseworsley]

If your nervous of using cling film, use baking parchment, scrunch it up tightly before using it so it fits into your pastry case better.

[masha]

I learned so much even though I am an experienced baker! Would love if you could make this into a series including the most common types of doughs, pastries and batters. And maybe also make a series of different icings/buttercreams? 😊

[TheKnellBelle]

I used to have such a problem with pie crusts. They were always thick and chewy! I consistently get better results with this recipe than any other recipe I've tried. I'm having some right now and it is light, crisp, & flakey, as usual. 👍Thank you!!

[paulhardwick]

Hi Jemma thank you for teaching this old man how to make the best short crust ever, works just like you said. Thanks again Paul.

[vickipixiehallowtomlinson]

Thank you so much! I have been baking for years, but I always learn so much from you!!!

[yapszemay]

Made jam tarts using this pastry recipe today and you were telling the truth - BEST SHORTCRUST PASTRY RECIPE EVER. Flaky and buttery, I can eat just the crust alone!!!

[FlyingSpartans]

Jemma, you do such an amazing job with your clear descriptions, and examples of "How to" that anyone, even a beginner is willing to attempt the process! Wonderful job as always!

[darkestserenity]

you are such a great teacher Jemma
with your hints and tips I think I've finally mastered pastry
with the rubbing method
thanks for another fab vid

[adrianaolivia]

Hi Jemma. I've just tried your Pie Tart Shell. I make it on mini cupcake pan. Oh, it taste delicious. Crunchy but mild. Perfect. This is my first time but it bakes so good. Thank you.

[oz]

Love how you explain how to do things, its easy to catch the right procedure and what we should achieve.👍

[MEDChua]

You are my favorite baker. I love that you go directly to the point. You are spot on all the time! Another amazing video. Cheers 🙃😍